Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 medium-sized marrow, peeled and chopped
- 4 cups chicken or vegetable broth
- 1 tablespoon fresh sage leaves, chopped
- Salt and pepper to taste
- Optional: croutons or grated Parmesan cheese for garnish
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and garlic and sauté for 2-3 minutes until fragrant.
3. Add the chopped celery and carrots and continue to sauté for another 5 minutes until the vegetables are slightly softened.
4. Add the chopped marrow and chicken or vegetable broth to the pot.
5. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes until the vegetables are tender.
6. Add the chopped sage leaves to the pot and let the soup simmer for another 5 minutes.
7. Remove the pot from the heat and let it cool slightly.
8. Use an immersion blender or transfer the soup to a regular blender and blend until smooth.
9. Season the soup with salt and pepper to taste.
10. Serve hot with croutons or grated Parmesan cheese for garnish, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 150
Fat: 8g
Carbohydrates: 17g
Protein: 4g
Fiber: 3g
Sodium: 800mg
Substitutions for ingredients:
- Marrow can be substituted with zucchini or yellow squash.
- Sage can be substituted with thyme or rosemary.
Variations:
- Add cooked chicken or sausage for a heartier soup.
- Use coconut milk instead of broth for a vegan version.
- Add a can of white beans for extra protein and fiber.
Tips and tricks:
- To make the soup creamier, add a splash of heavy cream or coconut cream before blending.
- If the soup is too thick, add more broth or water until desired consistency is reached.
- For a more intense flavor, roast the vegetables in the oven before adding them to the pot.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with croutons or grated Parmesan cheese.
Garnishes:
Croutons or grated Parmesan cheese
Pairings:
Crusty bread or a side salad
Suggested side dishes:
Roasted vegetables or a grilled cheese sandwich
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
- If the soup is too thick, add more broth or water until desired consistency is reached.
Food safety advice:
- Make sure to cook the vegetables and broth to a safe temperature of 165°F (74°C) to kill any harmful bacteria.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Marrow and sage soup is a traditional English dish that dates back to the 18th century. It was often served as a light lunch or supper and was a popular way to use up leftover vegetables.
Flavor profiles:
This soup has a mild and slightly sweet flavor from the vegetables, with a subtle earthy and savory note from the sage.
Serving suggestions:
Serve the soup as a light lunch or dinner, or as a starter to a larger meal.
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